A nice variation to the classic French dessert, if you are a matcha lover ;) Normally milk is not used in creme brulee but in this case, I follow the recipe from Cooking With Dog and it turns out fine. So perhaps the milk is essential for the matcha to dissolve better?!
Ingredients:-
Ingredients:-
(makes 2 ramekin)
100 ml double cream (38%)80 ml milk
2 tbsp sugar
½ tbsp matcha, green tea powder
2 egg yolks
2 tsp sugar for torching
Methods:-
1. Mix double cream and milk in a small pot and then sift in the matcha powder.
2. Beat the mixture with a whisk to incorporate matcha powder.
3. Beat the 2 egg yolks with the sugar.
4. Add the egg mixture into the pot.
5. Turn on the heat on medium low to thicken the mixture, do not boil mixture.
6. Strain the mixture into ramekins and remove any bubbles. Place ramekins into a deep pan.
7. Preheat oven to 140 degC. Pour hot water into the deep pan until half of the ramekin's height. Bake for about 40 - 45 minutes until the custard is set.
8. Remove ramekins and cool on wire rack. When completely cooled, place in fridge to chill.
9. When ready to serve, sprinkle sugar on top of the custard and caramelized with blow torch.
10. Chill the creme brulee in fridge for another 10 minutes after the torching, and serve.
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